Raspberry White Chocolate Muffins
Makes 12
Ingredients
375g self-raising flour
1 tsp baking powder
180g caster sugar
Pinch of salt
120ml extra virgin olive oil
1 large egg
125ml milk of choice
2 tsp vanilla extract
100g frozen raspberries
100g white chocolate chips
Icing sugar, for dusting
Method
Preheat your oven to 180°C and line a 12-cup muffin pan with paper liners.
In a medium bowl, whisk together the flour, baking powder, sugar and salt.
In a separate small bowl, whisk the olive oil, milk, egg and vanilla extract. Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to over-mix, then fold in the raspberries and white chocolate chips.
Spoon the batter evenly into the prepared muffin cups. Bake for 25-30 minutes, or until a skewer inserted into the centre of a muffin comes out clean. Allow the muffins to cool slightly in the pan before transferring to a wire rack. Dust with icing sugar before serving.
